A very basic way of preparing keema gobi. Not to be confused with non-veg keema recipe, it’s a totally VEGETARIAN DISH. As the name suggest cauliflower or gobi is not minced rather it’s trimmed into tiny and very tiny pieces which resembles like a minced gobi florets. I have seen my aunts making this dish by mincing gobi , adding spices and cooking it but my mom always trimmed gobi/cauliflower into tiny florets and cooked till they were tender. So I present you her way of cooking which I had enjoyed all my childhood. This dish can be improvised and prepared in many ways. Preparing an onion tomato base and then tossing cauliflower florets in it would be a great addition. It will certainly enhance flavor of the overall dish. Or you can really add more flavor by allowing gobi to sit in the kadai a bit longer and let it caramelize a bit. Yum…yum..yum. I like this dish to be spicy so added more garam masala but again improvise as per one’s taste. I think gobi tastes better when fresh out of the pan but it heats up great for leftovers, too. Have leftovers, adjust seasonings, add it to a bread slice and toast them up like sandwiches. Enjoy a flavorful cauliflower dish which I am sure you will love!!
